JPH0559693B2 - - Google Patents
Info
- Publication number
- JPH0559693B2 JPH0559693B2 JP61013722A JP1372286A JPH0559693B2 JP H0559693 B2 JPH0559693 B2 JP H0559693B2 JP 61013722 A JP61013722 A JP 61013722A JP 1372286 A JP1372286 A JP 1372286A JP H0559693 B2 JPH0559693 B2 JP H0559693B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- egg
- processed
- starch
- waxy corn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000014103 egg white Nutrition 0.000 claims description 44
- 210000000969 egg white Anatomy 0.000 claims description 44
- 102000002322 Egg Proteins Human genes 0.000 claims description 33
- 108010000912 Egg Proteins Proteins 0.000 claims description 33
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 31
- 229920002261 Corn starch Polymers 0.000 claims description 20
- 239000008120 corn starch Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 12
- 229940099112 cornstarch Drugs 0.000 description 18
- 239000000203 mixture Substances 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 230000002378 acidificating effect Effects 0.000 description 8
- 240000008415 Lactuca sativa Species 0.000 description 7
- 230000036425 denaturation Effects 0.000 description 7
- 238000004925 denaturation Methods 0.000 description 7
- 235000012045 salad Nutrition 0.000 description 7
- 235000013605 boiled eggs Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 6
- 235000013345 egg yolk Nutrition 0.000 description 6
- 235000010746 mayonnaise Nutrition 0.000 description 6
- 239000008268 mayonnaise Substances 0.000 description 6
- 229920001615 Tragacanth Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000305 astragalus gummifer gum Substances 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 241000416162 Astragalus gummifer Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61013722A JPS62171655A (ja) | 1986-01-27 | 1986-01-27 | 加工卵白 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61013722A JPS62171655A (ja) | 1986-01-27 | 1986-01-27 | 加工卵白 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62171655A JPS62171655A (ja) | 1987-07-28 |
| JPH0559693B2 true JPH0559693B2 (fr) | 1993-08-31 |
Family
ID=11841136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61013722A Granted JPS62171655A (ja) | 1986-01-27 | 1986-01-27 | 加工卵白 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62171655A (fr) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AR003206A1 (es) * | 1995-08-08 | 1998-07-08 | Unilever Nv | Un procedimiento para la preparacion de un aderezo. |
| DE19535581C1 (de) * | 1995-09-25 | 1996-10-31 | Cpc Maizena Gmbh | Verfahren zur Herstellung von Eierstich |
| JP4583837B2 (ja) * | 2004-08-20 | 2010-11-17 | キユーピー株式会社 | 卵白加工品及び卵白加工品の製造方法 |
-
1986
- 1986-01-27 JP JP61013722A patent/JPS62171655A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62171655A (ja) | 1987-07-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |